Thai Coconut Chicken Soup

Name: Thai Coconut Chicken Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon avocado oil; 3 stalks lemongrass*; 1/2 cup yellow onion; 3 cloves garlic; 1 Tbsp fresh ginger; 2 ears corn; 2 red mini sweet peppers; 1 pound boneless skinless chicken breasts; 2 tablespoons fish sauce; 1/2 teaspoons yellow curry powder; 1 quart low-sodium chicken broth; 2 limes; 1 cup full-fat canned coconut milk

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4 servings
Calories
323 kcal
Cuisine
Thai

Thai Coconut Chicken Soup

Tyler Espinosa

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Thai Coconut Chicken Soup with lemongrass is loaded with authentic Thai flavor

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Ingredients

Servings

1 tablespoon avocado oil or olive oil
3 stalks lemongrass*
1/2 cup yellow onion finely chopped
3 cloves garlic minced
1 Tbsp fresh ginger peeled and grated
2 ears corn kernels removed
2 red mini sweet peppers chopped, or ½ a red bell pepper
1 pound boneless skinless chicken breasts chopped
2 tablespoons fish sauce
1/2 teaspoons yellow curry powder
1 quart low-sodium chicken broth
2 limes juiced
1 cup full-fat canned coconut milk

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Instructions

Chop the ends off of the lemongrass, and peel the outer layers. Smash the stalks and using only the bottom 1/3 of the stalk, cut strips.
Add oil to a large saucepan or stock pot and add the lemongrass, onion, garlic, ginger, corn, and peppers. Sauté until softened and fragrant, about 5 minutes.
Add the chicken and cook just until browned, about 1 to 2 minutes.
Add the fish sauce, curry powder, chicken stock, lime juice, and coconut milk. Cover the pot and bring to a gentle boil.
Reduce heat and simmer until chicken is cooked through, about 25 to 40 minutes.
When ready to serve, remove the harder pieces of lemongrass.
Serve with chopped cilantro